Step 1

Make sure your unsalted butter is at room temperature. I leave mine out overnight when it's cold weather, but in the hotter months this can take as little as 30 minutes!

Step 2

Beat your butter on it's own for a few minutes to loosen it.

Step 3

Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.

Step 4

Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.

Step 5

Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating.

Step 6

I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually the lumps beat out and it's smooth and thick!

Step 7

Once beaten - it should be lovely and thick. If it's not - read the blog post!

Step 8

Store the cream cheese frosting in the fridge if you are not using it straight away!

Step 9

This is enough to pipe onto 12 cupcakes, or for a 2 layer cake for filling on top and inside!